Brine
Ingredients:
- 25 l water
- 50g sugar
- 20g curing salt (containing sodium nitrite)
- 100g salt
- 2 fresh bay leaves
- 6g black pepper
- 2 garlic cloves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 6 cloves
- ½ cinnamon stick
- 2g nutmeg
- 1g oregano
- 20g sherry vinegar
Preparation:
First, take half of the water and dissolve the sugar and salt in it. Then add all the spices and mix well, heating to 50°C (122ºF). Finally, add the rest of the water to cool the brine.
Meat
Ingredients:
- 2kg beef brisket
- 50g black pepper
- 10g garlic powder
- 10g Espelette pepper
- 50g pink pepper
- 5g cumin
Preparation:
First, clean the excess fat from the beef brisket and, with the help of a syringe, inject some of the brine into the meat. This will help to accelerate the maceration process. Then cover the meat with the brine and let it macerate for 48 hours. After the 2 days, dry the meat well and cover it generously with the mixture of spices. After that, vacuum pack the meat and cook in the SmartVide at 60ºC (140ºF) for 48 hours. Finally, cool the meat immediately and it’s ready to use.
Then cold-smoke the meat for an hour.
Sandwich
Ingredients:
- 2 slices of bread
- Mustard
- Gherkins
- Havarti cheese
Preparation:
To assemble the sandwich, toast the bread with butter in a frying pan, spread with mustard and add gherkins. Then slice the pastrami very finely and put it on top of the bread. Finally, add some slices of cheese and melt in the salamander.
